Sweet Potato Buddha Bowl
The Sweet Potato Buddha Bowl is vibrant, satisfying, and customizable—a wholesome work of art in a bowl. It perfectly balances roasted warmth, creamy richness, fresh crunch, and tangy brightness.
The roasted sweet potatoes bring a natural sweetness and heartiness to the bowl, with a hint of smokiness from paprika and cumin. When roasted, they caramelize beautifully and are packed with flavor. Roasting chickpeas until they’re crunchy is a game-changer. They add protein, fiber, and an irresistible crunch. Quick-pickling the onions in apple cider vinegar transforms them into a tangy and slightly sweet topping that cuts through the richness of the other ingredients. Tahini dressing is a creamy, nutty dream with a touch of sweetness from maple syrup and brightness from fresh lemon juice. It ties the whole bowl together, making every bite flavorful.
What makes this Buddha Bowl truly perfect is its balance of textures and flavors. You have the soft, comforting sweet potatoes paired with crunchy roasted chickpeas. Fresh spinach or mixed greens add a crisp, leafy bite, while creamy avocado provides richness. Shaved carrot ribbons offer a delicate crunch, and a sprinkling of seeds adds the perfect finishing touch. Each ingredient plays its part, creating a dish that’s as satisfying for your taste buds as it is for your body.
The beauty of a Buddha Bowl lies in its versatility. It’s a blank canvas for your creativity—swap sweet potatoes for roasted squash, use kale instead of spinach, or add a grain like quinoa or brown rice for extra sustenance. The key is to play with colors, textures, and flavors to create a well-balanced meal. They’re also perfect for meal prep. Roast your sweet potatoes and chickpeas in advance, whip up a jar of tahini dressing, and keep everything in separate containers until you’re ready to assemble. Lunch (or dinner) is sorted in minutes!
Sweet Potato Buddha Bowl
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ground cumin
- Salt and pepper, to taste
- 1 avocado, sliced
- 1 cup spinach or mixed greens
- 1 large carrot, thinly shaved using a vegetable peeler
- ¼ cup pickled red onions (see quick recipe below)
- cilantro, for garnish
- sesame seeds or hemp seeds, for garnish
- ½ small red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 tbsp sugar
- ½ tsp salt
- ½ cup warm water
- ¼ cup tahini
- Juice of 1 lemon
- 1 tbsp maple syrup
- 1 garlic clove, minced
- 2-3 tbsp water (to thin, as needed)
- salt and pepper, to taste
Instructions
- In a small bowl, whisk together apple cider vinegar, sugar, salt, and warm water. Add the sliced red onions, ensuring they are fully submerged. Let them sit for at least 30 minutes while you prepare the rest of the bowl.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes in olive oil, smoked paprika, cumin, salt, and pepper. Spread them on one side of the baking sheet. On the other side, spread the chickpeas and drizzle with a bit of olive oil, salt, and pepper. Roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
- While they roast, use a vegetable peeler to thinly shave the carrot into ribbons. Set aside.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water. Add water a little at a time until the dressing is smooth and pourable. Season with salt and pepper to taste.
- Divide the roasted sweet potatoes and crispy chickpeas between bowls. Add the fresh spinach or mixed greens, avocado slices, shaved carrots, and pickled red onions.
- Generously drizzle the tahini dressing over the bowl and garnish with sesame seeds or hemp seeds for extra texture.
